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Garlic essential oil in water nanoemulsion prepared by high-power ultrasound: Properties, stability and its antibacterial mechanism against MRSA isolated from pork
Ultrasonics Sonochemistry ( IF 8.4 ) Pub Date : 2022-10-12 , DOI: 10.1016/j.ultsonch.2022.106201
Miaomiao Liu 1 , Yue Pan 1 , Mingxing Feng 2 , Wei Guo 1 , Xin Fan 1 , Li Feng 1 , Junrong Huang 1 , Yungang Cao 1
Affiliation  

Food-borne methicillin-resistance Staphylococcus aureus (MRSA) has caused significant health threats and economic loss in livestock and poultry products. Garlic essential oil (GEO) is an effective antibacterial agent but presents strong instability and hydrophobicity. In this study, GEO in water nanoemulsion (GEON) with good stability was produced by emulsification technique of high-power ultrasound. Its antibacterial activity and underlying mechanism against MRSA isolated from retailed pork were investigated. Results showed that ultrasonic treatment significantly reduced the particle size of GENO from 820.3 to 215.0 nm as time increased from 0 to 10 min. Comparatively, GEON of 10 min ultrasound was more stable than other GEONs (0, 1, 5 min) during 30 d storage. It also displayed good thermal stability and relatively good ion stability (NaCl, MgCl2, and glucose). Antibacterial analysis showed that GEON (10 min) exhibited the best anti-MRSA activity among all GEONs, and the minimum inhibitory concentration of GEO in this nanoemulsion was 0.125 % (1.25 mg/mL). Treatment of GEON (10 min) significantly suppressed the cell proliferation of MRSA, which was mainly achieved by damaging the cell membrane as evidenced by membrane depolarization and considerable leakage of intracellular nucleic acids and protein. Laser scanning confocal microscope and scanning electron microscopy showed that treatment of GEON (10 min) significantly altered the membrane integrity and severely damaged the cellular membrane and structure. The present work illustrated that GEON produced by ultrasonic emulsification is a promising alternative to inhibit the contamination and spread of MRSA in livestock and poultry products.



中文翻译:

高功率超声制备水包大蒜精油纳米乳的性质、稳定性及其对猪肉MRSA的抑菌机制

食源性耐甲氧西林金黄色葡萄球菌耐甲氧西林金黄色葡萄球菌 (MRSA) 已对畜禽产品造成重大健康威胁和经济损失。大蒜精油 (GEO) 是一种有效的抗菌剂,但具有很强的不稳定性和疏水性。本研究采用高功率超声乳化技术制备了稳定性良好的GEO纳米乳(GEON)。研究了其对从零售猪肉中分离出的 MRSA 的抗菌活性和潜在机制。结果表明,随着时间从 0 分钟增加到 10 分钟,超声处理显着降低了 GENO 的粒径,从 820.3 纳米减少到 215.0 纳米。相比之下,在 30 天的储存期间,10 分钟超声的 GEON 比其他 GEON(0、1、5 分钟)更稳定。它还显示出良好的热稳定性和相对较好的离子稳定性(NaCl、MgCl 2和葡萄糖)。抗菌分析表明,GEON(10 分钟)在所有 GEON 中表现出最佳的抗 MRSA 活性,并且该纳米乳剂中 GEO 的最低抑菌浓度为 0.125%(1.25 mg/mL)。GEON 处理(10 分钟)显着抑制了 MRSA 的细胞增殖,这主要是通过破坏细胞膜实现的,膜去极化和细胞内核酸和蛋白质的大量渗漏证明了这一点。激光扫描共聚焦显微镜和扫描电子显微镜显示 GEON 处理(10 分钟)显着改变了膜的完整性并严重破坏了细胞膜和结构。目前的工作表明,通过超声乳化产生的 GEON 是一种很有前途的替代方法,可以抑制 MRSA 在畜禽产品中的污染和传播。

更新日期:2022-10-14
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